Sticky Bread Pudding Cups
Ingredients
- 2-1/4 cups pecan halves ⓘ
- 1/4 cup packed brown sugar ⓘ
- 1/2 cup butter, cubed ⓘ
- 2 large eggs ⓘ
- 1-1/4 cups 2% milk
- 1/3 cup packed brown sugar ⓘ
- 2 tablespoons sugar ⓘ
- 1 teaspoon vanilla extract ⓘ
- 1/2 teaspoon ground cinnamon ⓘ
- 1/4 teaspoon salt ⓘ
- 8 slices white bread, crusts removed and cut into 1/2-inch cubes (about 3 cups) ⓘ
Instructions
- In a small bowl, toss pecans with brown sugar. In a small heavy saucepan, melt butter over medium heat. Heat 5-7 minutes or until golden brown, stirring constantly; stir into pecan mixture.
- Remove 12 of the pecans; place on foil to cool. Transfer half of the remaining pecan mixture to a food processor; process until smooth. Add remaining pecan mixture; pulse until chopped.
- Preheat oven to 350°. In a large bowl, whisk eggs, milk, sugars, vanilla, cinnamon and salt until blended. Stir in bread; let stand about 15 minutes or until bread is softened. Add pecan mixture, stirring gently to swirl (do not combine completely).
- For topping, divide butter among 12 ungreased muffin cups; sprinkle with brown sugar. Spoon bread mixture into cups. Bake 35-40 minutes or until a knife in the center comes out clean.
- Remove from oven; let stand 5 minutes. Run a knife around edges of cups; invert onto dessert plates. Serve warm; top with whipped cream and reserved pecans.
Nutrition & Diet Analysis (per serving)
785
kcal
39% DV
Protein
Fat
Carbs
Diet fit
High-fiber
Contains
Milk
Egg
Wheat/Gluten
Tree nuts
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).